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Thursday, September 28, 2017

Healthier Salmon and proscuitto alfredo

I like to play around with this dish, I will sometimes use peas instead of the asparagus. When I do that I do not add in the sundried tomatoes.

Also being pregnant I had to cook the proscuitto which was just as good.

Meat: I sautéed the salmon in a tablespoon of olive oil to desired temp seasoning with sea salt and pepper.

Zoodles were also sautéed in olive oil for a few minutes to desired tenderness then topped with sauce, meat, veggies and a sprinkle more of parmesan.

Cauliflower Alfredo Sauce;

2 large cloves garlic, minced

1 tablespoons butter

10 - 20 asparagus spears cut in thirds

1/2 cup of portobello mushrooms

3 or 4 pieces of proscuitto

3 cups cauliflower florets

3 1/2 cups vegetable broth or water

1 teaspoon salt (more to taste)

1 teaspoon of basil

1 teaspoon of rosemary

1/2 teaspoon pepper (more to taste)

1/4 cup milk (or more to taste)

1/4 parmesan cheese (I also mix in a little mozzarella)

I also like to add sun-dried tomatoes for a bit of sweetness

INSTRUCTIONS

Garlic: Saute the minced garlic, asparagus and mushrooms with the butter in a large nonstick skillet over low heat. Cook for several minutes or until vegetables are of desired tenderness and the garlic is soft and fragrant. Remove from heat and set aside.

Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Puree: Use a slotted spoon to transfer the cauliflower to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, basil, rosemary, cheeses and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil